Cauliflower tahini pearl couscous salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cauliflower florets 2 cups baby zucchini rounds 1 1/4 cups chickpeas 1 1/2 cups cooked pearl couscous 1 cup chopped dates 1/2 red onion diced 1/3 cup almond flakes 1/3 cup pomegranate seeds 1/3 cup chopped mint leaves Roasting marinade 1/4 cup tahini 1 tbsp olive oil 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp sumac 1/2 tsp ground cumin 1/2 tsp ground coriander salt and pepper Dressing 1/3 cups runny tahini 1-2 tbsp apple cider vinegar 1-2 tbsp honey or pomegranate molasses or regular molasses salt and pepper to taste some hot water to smooth it out Method Preheat the oven to 180 degrees Celsius. Add the cauliflower, zucchini, and chickpeas to a baking tray, mix the marinade, pour over the vegetables, and mix well until coated. Bake the vegetables for 20-25 minutes until golden. Cook the couscous according to the packet instructions. Once the vegetables are golden, add the vegetables to the bowl along with the chopped dates, diced onion, toasted almond flakes, pomegranate seeds, and chopped mint. Mix the dressing until smooth and then pour over the salad, add a bit more mint if you like, serve, and enjoy!! Sore this salad in the fridge for 3-4 days for a meal prep wonder! Photo Gallery I hope you love this delicious and yummy cauliflower tahini salad! M*
Spring orzo salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked orzo pasta 1 cup cooked brown lentils, lightly air-fried with oil and spices until crispy 1 small red onion, diced 1/4 cup chopped red pepper 1/4 cup chopped yellow pepper 1/4 cup chopped snap peas 1/4 cup chopped capers 1 1/4 cups chopped raw or lightly steamed baby asparagus 1 tsp lemon zest 1/2 cups kalamata olives 1/4 chopped fresh mint or dill Dressing 1 tbsp lemon zest 1/4 cup lemon juice 1/4 cup olive oil 1/3 cup honey or agave 1 tsp Dijon mustard salt to taste pepper to taste top the salad with toasted seeds Method Add the cooked orzo pasta to a bowl, and top with the diced onions, peppers, asparagus, snap peas, lentils, lemon zest, capers, kalamata olives, and freshly chopped mint leaves. Mix the dressing until emulsified, pour over the salad, mix until fully covered, and enjoy! Store the salad in an airtight container for 2-3 days, this salad gets even more flavourful after a day or two! Photo Gallery I hope you love this ultra-delicious delicious and protein-packed salad! M*
Asian chopped noodle salad jar
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients Two glass jars 1x packet instant noodles Hot oil to fry PB sauce 1/2 cup smooth PB 1 tbsp honey 1 tbsp rice wine vinegar 1 tbsp soy sauce Some hot water Jars of salad fillings Chopped cabbage Chopped cucumber Cooked corn Shredded carrots Cooked Edamame Salted peanuts Method Heat some neutral oil to shallow fry some of the GF noodles, once the oil is nice and hot, fry the noodles until puffed up. Then, place on a paper towel to drain the excess oil. Add the rest of the noodles into the bowl, top with hot water, and the seasoning to marinate until the noodles are soft. For the jars: Mix the Peanut butter sauce ingredients and add hot water to smooth and thin out the sauce. Add 2 tbsp of the Peanut butter sauce to the bottom of the serving jars, then drain the cooked GF noodles and add one big scoop of the noodles on top of the sauce, then layer with the vegetables and top with the fried GF noodles crisps. Serve the jars with toasted salted peanuts, and shake the salad in a bowl once you’re ready to eat. Scoop out the Peanut butter sauce and mix well & enjoy! Photo Gallery I hope you love these super easy and crunchy jars!! M*
Vegan chicken ramen soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Some olive oil 1-2 crushed garlic cloves 1/4 cup chopped ginger 2 cups mushrooms of choice 3-4 cups vegetable stock Some Chicken seasoning to taste 1 packet of rice noodles 1 tbsp tahini or cashew butter 150g soft silken tofu Some oil to bake 2 cups tofu Chicken seasoning Extras Bok choy Edamame beans Finely chopped or slivered carrots to serve Pickled ginger Chilli oil to serve Method Preheat the oven to 180 degrees Celsius. Add the chopped tofu to a parchment paper lined pan and then drizzle with oil and season with the chicken spice. Let it bake for 15 minutes or so until crispy. For the ramen, add some oil to a large pan, add in the garlic with the ginger, and sauté for 5 minutes before adding in the mushrooms. Then add the stock and chicken seasoning. Let it simmer for 5 minutes before adding in the soft tofu & rice noodles, cook until al dente, before adding in the tahini to infuse, then after 5 minutes add in the bok choy. Serve the ramen with crispy tofu, edamame, carrots, chili oil, pickled garlic, and fresh herbs. Photo Gallery Hope you love this super cozy and uber-healthy ‘chicken’ ramen. M*
Exotic Mushroom penne pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 cups sliced exotic mushrooms from @Checkers_sa 1 packet of green pea penne pasta from Simple Truth 1/4 cup soy sauce (more if needed) 1-2 tbsp raw honey, agave, or syrup of choice 1 tsp all-spice salt and pepper to taste vegan creamed cheese to serve vegan parmesan to serve some truffle oil to serve fresh herbs to serve Crispy chickpeas 1 cup canned and drained chickpeas 1/4 cup soy sauce 1-2 tbsp honey, agave or maple syrup Method Add the sliced mushrooms to a hot pan with some oil and fry, add a bit of water before adding the soy sauce and the all-spice. Let it fry until nice and golden, keep warm before serving. Meanwhile, cook the pasta according to the packet instructions, once cooked, drain and drizzle with some truffle oil and add a few shreds of the vegan parmesan. Add chickpeas to a parchment paper lined pan for an additional crunchy topping, drizzle with oil, soy sauce, and honey, and bake for 15-18 minutes until super crispy. Serve the pasta with mushrooms, chickpeas, creamed vegan cheese, fresh herbs and vegan parmesan cheese. Photo Gallery I hope you love this super simple and delicious pasta recipe! M*
Mediterranean stuffed pasta shells
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups dry giant pasta shells 1 1/2 cups sliced portabello or mini portabello mushrooms 1/2 cups sun-dried tomatoes 1/3 cup of your favorite pesto 1 1/2 cups cashews soaked in water until soft (sub with vegan creamed cheese) 1/3 cups plant milk 1-2 tbsp lemon juice salt and pepper to taste pine nuts fresh herbs to serve Method Cook the pasta according to the instructions until the shells are soft. Sauté the mushrooms in some of the oil of the sun-dried tomatoes, until nice and golden. cashew cream: Add the drained cashews, lemon juice, milk, nutritional yeast, sal, and pepper into a high-speed blender and blend until super smooth. Add 1 heaped tbsp of the pesto to the cashew creamed cheese. Once the pasta shells have been cooked, drain and add a 1/4 cup of the cashew cream into the pasta. Add 2-3 tbsp of the cashew cheese onto a plate, layer the shells onto a plate, and then add the mushrooms, diced sun-dried tomatoes, dollops of pesto, fresh herbs, and pine nuts. Serve and enjoy! Photo Gallery I Hope you love this delicious and cozy recipe! M*
Creamy French shallot pasta bake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients • 4 tbsp vegan butter• 3-4 shallots sliced thinly• 2 tsp honey or agave or just soft brown sugar• 1 cup dry red wine, such as Cab Sauvignon• 2 cloves garlic or 1 tbsp garlic flakes• 2 cups wild mushrooms of choice• 2 tbsp fresh thyme leaves (or 2 teaspoons dried thyme)• Pink salt and black pepper• 2 cups low-sodium vegetable broth• 1 tbsp vegan Worcestershire sauce (or use soy sauce)• 2 leaves bay leaves (optional)• 500g of your favorite shortcut pasta• 1/4 cup cornstarch mixed with water• 1⁄4 tsp cayenne pepper using more or less to your taste• 1 1⁄4 canned coconut milk or 1 cup vegan cream cheese• 1⁄3 cup crumbled vegan feta cheese• 2 cups parmesan cheese• 1 cup crispy onion crumbs Method Preheat the oven to 180 degrees Celsius. Melt the butter, and add the shallots, and honey together in a large pot over medium-high heat. Cook, stirring occasionally until softened, about 5minutes. Add 1/2 cup of the wine, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you’ve used the 1/2 cup of wine and the onions are deeply caramelized. Add the garlic, mushrooms, thyme, and season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 cup wine, the vegetable broth, Worcestershire sauce, bay leaves, and cornstarch slurry and lastly Add in the cooked and drained pasta. Stir frequently until the pasta is al dente and the broth has been absorbed about 8-10 minutes. Stir in the cayenne, coconut milk, and parmesan. Transfer the pasta to a baking dish. Top with the cheese and onion crutides. Transfer the baking dish to the oven and bake for 20 minutes or until the cheese has melted and is lightly browned on top. Cool for 5 minutes before serving. Serve with dollops of cream cheese and fresh thyme.Enjoy! Photo Gallery Hope you love this creamy and filling recipe! M*
Gnocchi a la vodka
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup chopped shallots 1 packet tomato paste (roughly 2 tsp) 1-2 crushed garlic cloves or garlic flakes or powder 1 cup vegetable or vegan chicken stock 1/4 cup vodka of choice 1 tsp truffle pesto (optional) 1 packet of your favorite vegan gnocchi salt and pepper to taste vegan parmesan to serve vegan cream cheese to serve (i made my own fermented cashew cream cheese) fresh herbs to serve Method Cook the gnocchi according to the packet instructions (usually I boil them in hot water with some salt until soft), drain, and add to sauce. For the sauce: Add the butter to a pan on medium heat, then gradually add the shallots and fry along with the garlic until fragrant. Then squeeze in the tomato paste along with the truffle pesto, and the vegetable stock. Let it simmer for 5-8 minutes before removing from the heat to pour in the vodka, dollops of cream cheese, or coconut cream, and mix well. Now, Drain the gnocchi and add it to the sauce, mix well again, grate in as much vegan parmesan as you desire, and then broil the gnocchi bake for 5-8 minutes at 180 degrees Celsius. Once broiled serve the gnocchi with more cream cheese, vegan parmesan, and fresh herbs. Photo Gallery Hope you love this uber-creamy and satisfying dish! M*
Za’atar hummus chickpea pasta
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1x packet of your favorite pasta Jar of canned sun-dried tomatoes and artichoke 1/2 cup diced sun-dried tomatoes 1 cup za’atar roasted chickpeas 1/2 cup diced fresh cilantro and Italian parsley 1/3 cup juice of canned sun-dried tomatoesDressing 2 tbsp red wine vinegar 1/2 cup hummus 1 tbsp honey/malt syrup 1 tbsp za’atar spice 1 tsp sumac Salt and pepper to taste Hummus to serve Roasted Chickpeas to serve Method 1. Cook the pasta according to the packet instructions. Once cooked, add in the sun-dried tomatoes, artichokes, chickpeas, and herbs.2. Mix the dressing and pour over the pasta, gently fold over, and add a dollop of hummus on top with some chickpeas before serving. Photo Gallery Hope you love this flavour packed pasta recipe!! M*
Vegetable Lasagna soup
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 medium red onion diced 1 1/2 tsp Italian seasoning Garlic salt 1 1/2 cup cooked brown lentils 1 1/2 cups soya mince or vegan mince replacement 1 tbsp tomato paste 1 tbsp sugar 1 tbsp sun-dried tomato pesto 1 can canned mini tomatoes 1 can tomato sauce (pasta sauce of choice) 2 tbsp vegetable stock powder (dilute with water if you like) 1 1/2 cups diced carrots 2 cups mushrooms of choice Some lasagna sheets (1 1/2 cup dry more if you like) Some stock or water to top Salt and pepper 2 cups kale or baby spinach Coconut milk to serve Basil to serve Vegan parmesan cheese to serve Method Fry the onion in some oil until translucent, add the Italian seasoning, and then add the lentils, soya mince meat and let it simmer before adding in the carrots, mushrooms and tomato paste, canned tomatoes, and tomato sauce. Add in your stock and let it simmer for a few minutes before you add in the sun-dried tomato paste and sugar. Break in the lasagne noodles and cover, let them cook until the noodles are soft. Add salt and pepper to taste. Add in the coconut cream and kale for 8 minutes or so before serving, and stir through. Serve the soup with some fresh basil and vegan cheese.6. Store the rest of the soup in the fridge for up to three days, or in freeze-in containers for one month. Photo Gallery Hope you love this cozy and veggie filled recipe as much as we do** M*